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Reviewed Basic Savory Pie Crust
Feb 13, 2011 on FoodNetwork.com
“I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.
OK I'll confess, I didn't follow the instructions carefully (I usually don't) and that's why I can't bake. When Emeril says to...”
Reviewed Crawfish Etouffee
Dec 25, 2010 on FoodNetwork.com
“This is a good recipe. I would add one or two subtle caveats.
Some people add diced tomato or tomato paste to their etouffe. , Don't use too much,or it will be more of a creole style as opposed to Cajun. Due to the flour, a certain threshold of salt is necessary before the flavors of everything else come alive. Carefully salt until suddenly,...”